• Korean Journal of Environment and Ecology
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• v.9 no.1
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• pp.15-29
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• 1995

To investigate plant community structure of Uiryung valley, Harujae valley, Kugi valley, Songchu valley, Tobongsan valley in Bukhansan National Park, each thirty eight, forty, twenty six. twenty eight, thirty six plots (plot size 100$m^2$) were set up and surveyed. The surveyed data were integrated and classification by TWINSPAN and DCA ordination techniques were applied to the study area. The plant community were divided into nine groups in seventy nine plots by TWINBPAN and the dividing groups were Carpinus laxiflora community(I), Quercus mongolica community(II), Pinus densiflora community(III), Q. mongolica-P. densiflora community(IV) Q. mongolica-Q. serrata- Prunus sargentii community(V), Q. mongolica Q. variabilis community(Ⅵ), Robinia pseudoacacia-Q. serrata community(Ⅶ). P. rigida-Q. serrata community(Ⅷ), Q. mongolica- Q. variabilis- Styrax obassia community(Ⅸ). So the successional trends of tree species at the natural forest seem to be from P. densiflora to Q. mongolica and at the artificial forest seem to be from R. pseudoacacia, P. rigida to Q. acutissima, Fraxinus rhynchophylla in canopy layer And in the subtree and shrub layer, it wag supposed that from Deotzia prunifolia, Rhus trichocarpa. Rhododendron yedoense var. poukhasleilse, Euonymus oxyphyllous to Magnolia sieboldii, Acer psuedo-sieboldianum, Lindera obtusiloba. In comparing successional trends with past study, it was postulated that successtion is not progressed by human disturbance and soil acidification by the air pollution.

• Korean Journal of Environment and Ecology
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• v.20 no.2
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• pp.114-121
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• 2006

To investigate the vegetation structure of mountain ridge from Miwangjae to Cheonwhangbong, 11 plots($2000m^2$) set up with random sampling method were surveyed. Three groups of Quercus mongolica community, Quercus mongolica-Styrax japonica community, Q. mongolica-Pinus densiflora community were classified by cluster analysis. Quercus mongolica was a major woody plant species in the ridge area from Miwangjae to Cheonwhangbong, and Styrax japonica and Pinus densiflora was partly occupied. High positive correlations was proved between Prunus sargentii and Euonymus alatus for. ciliato-dentatus; Quercus serrata and Euonymus alatus; Sorbus alnifolia and Euonymus alatus, Magnolia sieboldii; Acer pseudo-sieboldianum and Euonymus alatus for. ciliato-dentatus; Rhododendron schlippenbachii and Euonymus alatus for. ciliato-dentatandus; Euonymus alatus and Lindera obtusiloba, Castanea crenata, Lindera erythrocarpa; Lespedeza bicolor and Rhododendron schlippenbachii; Castanea crenata and Magnolia sieboldii; Magnolia sieboldii and Lindera erythrocarpa, and relatively high negative correlations was proved between Rhododendron schlippenbachii and Euonymus alatus; Lespedeza bicolor and Castanea crenata; Stephanandra incisa and Magnolia sieboldii; Rhododendron yedoense var. poukhanense and Lindera erythrocarpa; Euonymus alatus for. ciliato-dentatus and Magnolia sieboldii; Fraxinus sieboldiana and Sapium japonicum; Prunus sargentii and Lespedeza maximowiczii; Lespedeza maximowiczii and Lindera erythrocarpa. Species diversity(H') of investigated groups was ranged $2.3225{\sim}2.7721$, and it was relatively low value compared to that of mountain ridge area of other national parks.

• Korean Journal of Environment and Ecology
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• v.16 no.4
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• pp.449-456
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• 2003

The valley forests at Baraebong area, Jirisan National Park were studied to investigate forest structure of tree, subtree and shrub layers in relation to aspect and altitude of the slope. Density and basal area of the tree layer in the north-facing slope were greater than those in the south-facing slope. As elevation increased, basal area of the tree layer decreased in north-facing slope. The impotance percentage of Quercus mongolica increased with increasing elevation while those of Quercus serrata and Pinus densiflora decreased. Species diversity of the north-facing slope was 1.307 and that of the south-facing slope was 1.114. There was a tendency that number of species, species diversity and evenness decreased with increasing elevation. The result of cluster analysis for the tree and subtree layer indicated that the studied forests were classified into Quercus senrraa-broad-leaved tree species community at the low and middle elevation belts of the south-facing slope, Quercus mongolika-broad-leaved tree species community at the high elevation belt of the south-facing slope, the middle and high elevation belts of the north-facing slope and top area, and Pinus densiflora-Quercus mangolica community at the low elevation belt of the north-facing slope. There were significantly positive correlations in the importance percentages among Carpinus laxiflora, Quercus serrata, Styrax obassica and Linden obtuiloba, and among Castanea crenata, Rhodndendron schippen-bachii and Vibntnum erosum.

• Korean Journal of Environment and Ecology
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• v.25 no.4
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• pp.490-497
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• 2011

This study was carried out to identify environmental factor to influence fruiting of Vicia chosenensis populations distributed in Hongcheon-gun region, Korea. The populations was dominated by Quercus mongolica in the tree layer, and Lindera obtusiloba and Lespedeza maximowiczii in the shrub layer. Syneilesis palmata(21%) was abundant around reproductive state points and vegetative state points, and Artemisia stolonifera(13~18%) and Spodiopogon sibiricus(10~11%) show second high frequency in the both points. It was found that the soil moisture content in the Vicia chosenensis population was 20.4~21.9%; 8.6~14.9% for organic matter; 0.3~0.5% for the total N;12.7~16.9 ppm for available phosphorus; 22.5~28.5 $cmol_ckg^{-1}$ for CEC; 5.3~5.5 for soil pH, respectively. The microhabitat of individuals was restricted to areas high in understory light. Especially, reproductive individuals were more likely to be located than vegetative individuals in canopy gaps. Therefore, our results suggest that a proper forest management maintaining canopy gaps is needed for keeping natural Vicia chosenensis population.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.23-28
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• 2002

본 연구에서는 간단한 조작을 통하여 작물의 특성에 따라 진동방향을 조절 가능하게 함으로써 물리적 성질이 서로 다른 감자, 고구마, 마늘, 양파, 생강 등 거의 모든 뿌리작물의 수확에 이용할 수 있는 다목적 굴취기를 기구학적으로 설계하고, 뿌리작물 굴취기의 성능에 영향을 미치는 진폭, 진동수, 작업속도를 변화시킬 때 각각의 조합에 있어서 굴취판상의 특정한 점들의 운동궤적을 분석하고 이에 기초하여 굴취기의 설계변수와 작업에서의 설정변수 를 결정하고자 하였으며, 그 결과를 요약하면 다음과 같다. 1) 작업위치에 따라 굴취판 뒷부분(선별부)의 진동방향 조절이 가능하기 때문에 진동방향을 조절하면 물리적 성질이 서로 다른 감자, 고구마 마늘, 양파 등 거의 모든 뿌리작물의 수확에 이용할 수 있을 것으로 사료된다. 2) 굴취판의 궤적분석결과 진폭이 3mm일 때에는 캠 축의 회전속도와 작업속도에 관계없이 굴취작업이 불가능할 것으로 판단되었다. 진폭이 6mm일 때에는 작업속도 1.08km/hr에서 캠 축의 회전속도가 841rpm 이상이면 굴취작업이 가능할 것으로 판단되었고, 작업속도 2.16km/hr이상에는 굴취작업이 불가능할 것으로 판단되었다. 진폭이 9mm일 때에는 작업속도 1.08km/hr에서 작업할 때 사용한 캠축의 회전속도에 관계없이 굴취작업이 모두 잘 이루질 것으로 판단되었고, 작업속도 2.16km/hr에서는 캠축의 회전속도가 995rpm 일 경우에만 굴취작업이 가능할 것으로 판단되었으며, 작업속도 3.24km/hr에서는 작업위치나 캠축의 회전속도에 관계없이 모두 굴취작업이 불가능한 것으로 사료된다. 3) 작업속도를 1.08km/hr 이상으로 하려면 소요동력의 관점에서 볼 때 진폭은 크게하고 진동수는 작게 하는 것이 유리하기 때문에 진폭을 9mm이상 취하는 것이 바람직할 것으로 사료된다.회로 가장 많이 발생하였으며, 다음으로 밀양과 나주지역이 29회, 김제지역이 28회 등으로 많은 발생빈도를 보였다.생시 진화방법의 개발 등에 대한 기본data로서의 역할을 충분히 할 수 있을 것으로 사료된다. 평가되었다.us에 대하여 높은 것으로 나타났다.bangular에서 subrounded에 해당한다. 이러한 현저한 차이를 보이는 이유는 남극적 빙하성 환경 조건과 이 지역의 해양 퇴적학적 특성에 그 원인이 있다고 해석된다.ea. Our ancestors really began to drink teas from the period of Unified Sila on. This country turning to the Koryo dynasty, tea drinking manner began to prevail so much that drinking tea became a ceremony. Daring the Yi dynasty it was much camplicated to make and boil the leaf tea. As a result of the previous fact pure tea came to have disappeared and odorous pharmaceutical became prevailent. 7) For value of exploiting Kungjuk tea (ginger tea seasoned with phyllostachy and addition of honeyl) was the highest among many. The worth of developing all the teas among all the beverages was regarded as that high of 51%, while even the tea regarded as worthless obtai

• Applied Biological Chemistry
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• v.39 no.5
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• pp.398-402
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• 1996

This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at $4^{\circ}C,\;10^{\circ}C,\;20^{\circ}C$. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The 'L' values decreased slowly, and 'a' and 'b' values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.267-271
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• 1991

The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at $4{\sim}35^{\circ}C$ in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached$4.0{\sim}4.2$ followed by a small decrease and its amount was lowered as the temperature increased from $4\;to\;25^{\circ}C$ The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at $25^{\circ}C$ than at $4^{\circ}C$. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.